Types of Cereals and their component parts

Nutritive value of cereals and their uses in food preparation.

1. Objectives Define the term Cereal State the main cereals used in food preparation

2. What is cereal? Cereal is the edible seeds of grass. It is a good source of whole grains, fibre minerals and vitamins.

3. Nutrients Cereals contain a useful amount of protein Small amounts of unsaturated fat and energy. Lots of carbohydrate, cellulose and starch. Vitamin B group for nerves Calcium and phosphorus for bones and iron for blood Very little water so they are easy to store.

4. Wheat Grain Structure

5. Health Benefits of Cereals A significant source of protein A good source of B group vitamins, including folate. a good source of many minerals, such as iron, magnesium, copper, phosphorus and zinc. A good source of antioxidants and phytochemicals that can help lower blood cholesterol levels. An excellent source of fiber- Helps in easy bowel movement A good source of energy Prevents heart diseases Help keep healthy sugar levels Aids in maintaining weight